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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2013-05-23 00:00:00 (xsd:dateTime)
itemReviewed	Momofuku Shoto
http://www.openvoc.eu/poi#funnyReviews	1 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	...Now let's move onto food. While the dinner was officially 10 courses, the amuse was long lasting and generous. Here is what we had (just an FYI, some of these are not really official "dish names", just my approximation of what I was able to pick up from the chef's descriptions, so don't shoot me if I'm a little off): Manitoba Roll A flaky, buttery pastry (like so deliciously buttery, I saw some little pea-size bits of butter still inside). My only complaint was that the top of the bun was a bit dry and stale- these would have been much more appealing had they not been sitting long at all. Sea Urchin with Cranberry and Almond Garnish My partner thought this was one of the top dishes of the night, but I had a hard time with the flavour profile. The combination of a strong fish aroma with the mildly sweet cranberry jelly was a little too much of a reach for me to make. Grilled Octopus with Tandoori Sauce and Breadcrumbs This was a nice dish. The octopus was cooked perfectly, and I liked the mild heat and sweet aroma of the Indian inspired sauce. Celeriac Soup with Lamb Belly and Apple this was probably one of my top dishes of the night. The soup was creamy and luscious, but not heavy or thick. The lamb belly, much like pork belly, offered a crispy textural contrast, but with a more deep, gamy flavour. With all of those rich, fatty elements, that little bit of brunoise apple offered a sweet and mildly sour note. A really well composed amuse. ....
http://www.openvoc.eu/poi#coolReviews	1 (xsd:int)
rev:reviewer	Abbey

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